Name of facility
AULTMAN HOSPITAL |
Licsense holder
AULTMAN HOSPITAL |
Address: 2600 - 6TH ST SW
CANTON OH 44710 |
Category/Descriptive
NON-COMMERCIAL CLASS 4 <25,000 SQ. FT. |
License no.
131 |
Date
11-29-2016 |
Inspection Time (min)
80 |
Travel Time (min)
0 |
| Comments: |
| Observations: Part of the CCP inspection includes checking the rethermal units. These units are located on each floor of the |
| hospital. The rethermal units are used to reheat food products to 165° within the required time on one side and keep cold food |
| products at 41° or below on the other side. The rethermal units on floors (6th) were checked today. |
| |
| 1) Hand washing facilities are properly supplied. Hands are washed when required. Exposed ready-to-eat foods are not touched by |
| bare hands. Vinyl gloves, tongs, scoops, and spoons are used as barriers. |
| |
| 2) Persons-in-charge does demonstrate knowledge by giving responses to food safety questions regarding this operation and is |
| Servsafe Certified. All managers and head linemen have Servsafe Certification |
| |
| 3) Proper cooking temperatures and parameters are as specified in Ohio Administrative Code. Potentially hazardous foods that |
| have been cooked and refrigerated are reheated for hot holding within 2 hours to 165°F. Time/temperature controlled for safety |
| foods are cooled from 135°F to 70°F within 2 hours and from 70°F to 41°F or below within 4 hours. Hot foods held at 135°F or |
| above and cold foods held at 41°F or below. |
| |
| 4) Time/temperature controlled foods are date marked / discarded when required. . |
| |
| 5) Pasteurized juices are served. Pasteurized raw shelled eggs / pasteurized egg products are used. |
| |
| 6) Raw animal foods are separated from raw ready-to-eat foods / cooked ready-to-eat foods. (Observed) |
| |
| 7) Temperature measuring devices are provided / calibrated. |
| |
| 8) Time/temperature controlled for safety foods maintained at temperatures during transport. Approved equipment used. |
